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Caribbean Fajitas   2 tablespoons lime juice, plus 1 teaspoon 1 cup grapefruit juice 1 teaspoon Splenda© 1 tablespoon Dijon mustard 10 ounces flank steak (sliced thin) 1 red bell pepper (sliced in thin strips) 1 cup chopped scallions 2 teaspoons olive oil 1/4 cup light sour cream 1 tablespoon lime zest 4 flour tortillas 6", heated Chopped cilantro, lime wedges (for garnish)   Make the marinade by combining 2 tablespoons of the lime juice, mustard, grapefruit juice and Splenda© in a gallon-sized plastic bag,  Add the sliced steak, seal and shake gently to coat the steak with the mixture.  Refrigerate for 1-2 hours, turning the bag occasionally to coat evenly.   Remove the steak from the bag, reserving the marinade.  Heat the olive oil in a large, nonstick skillet, and cook the steak for 4-5 minutes, turning frequently.  Cook until done to taste, and transfer the steak to a separate platter.  Add the reserved marinade to the skillet and cook until reduced to 2 tablespoons.  Add in the pepper and scallions and cook for 2-3 minutes (until vegetables are tender), stirring frequently.  Transfer to the bowl containing the steak, and combine well.   While the vegetables are cooking, prepare the sour cream topping.  In a small bowl, combine the lime zest, 1 teaspoon lime juice and the sour cream.  To serve:  place the tortillas on individual plates.  Place equal portions of the steak and vegetable mixture on each tortilla and top with 1 tablespoon of the sour cream mixture.  Garnish with cilantro and lime wedges.  Serve immediately.    Makes 4 Servings Per serving:  266 calories; 19 g protein; 12 g fat; 24 g carbohydrate; 302 mg sodium; 43 mg cholesterol

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